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Categories:Viewed: 22 - Published at: 7 years ago
Ingredients
- 2-1/2 pounds Sweet Potatoes (about 4 Large Potatoes)
- 1/2 cups Coconut Milk (or Any Milk)
- 2 Tablespoons Coconut Oil, Melted
- 1 whole Egg
- 1/2 teaspoons Salt
- FOR THE TOPPING:
- 1 whole Cup Gluten Free Quick Oats
- 3 Tablespoons Bob's Red Mill Almond Flour
- 2/3 cups Chopped Pecans
- 1 Tablespoon Coconut Oil
- 3 Tablespoons Pure Maple Syrup
Method
- Preheat oven to 375°F.
- Peel and cut sweet potatoes into cubes. Put potatoes in a large pot and cover with water. Boil for about 6-8 minutes. Check with a fork to make sure they are tender. Remove and drain. Return to pot. Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
- Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
- In a small bowl, mix topping ingredients. Spread over potatoes. Bake at 375°F for about 17-20 minutes or until topping is golden.
- Serve with a drizzle of pure maple syrup. This reheats well and can be made a day ahead.
